Red velvet is a popular chocolate style and is delicious in this mousse.
What you need
250g PHILADELPHIA Light Spreadable Cream Cheese
225g CADBURY Dark Chocolate Melts
2 teaspoons gelatine dissolved in ¼ cup boiling water
Red food colour
2 egg whites
¼ cup caster sugar
1 cup thickened cream, softly whipped
100g CADBURY White Baking Chocolate, shaved, for serving
CADBURY Mini Eggs, for serving
- COMBINE the PHILLY with the chocolate in a bowl and stir over simmering water until the chocolate has melted. Remove from the heat and allow to cool slightly before stirring through the gelatine and food colour.
- BEAT the egg whites until stiff peaks form; gradually beat in the sugar until dissolved to make a light meringue. Fold cream through the PHILLY, then meringue. Spoon into serving glasses and chill until required.
- DECORATE with white chocolate and Cadbury Mini Eggs. Serve immediately.